Wholemeal Carrot Cake With Buttercream Frosting

23 May 2018

Wholemeal Carrot Cake

I've been meaning to share a new baking post on the blog, and with it being spring I've had plenty of spring time bakes on my to-bake list! Last week I decided to have a go at baking a carrot cake and since it went down well with the family I thought I would share the recipe on the blog.

It's been ages ago since I last made a carrot cake, I remember it was a spiced apple and carrot loaf with a cream cheese frosting from one of my first recipe books I bought from Sainsbury's! Carrot cake has always been one of my favourite spring time cakes. Delicious with a cup of tea for an afternoon treat and even a perfect picnic cake! I chose a wholemeal version since I've been loving baking my banana breads using a wholemeal flour, it adds that slight nutty texture and taste to the cake which I find just as delicious!

I found this recipe via Baking Mad, but made a slight change to the recipe by using a buttercream frosting instead of a mascarpone frosting. I also used a golden icing sugar which I find tastes slightly sweeter and also creates a lovely golden coloured buttercream to spread over the top of the cake.

So without further ado, here is a recipe for wholemeal carrot cake!


250g grated carrots

3 large eggs

225g light muscovado sugar

250ml sunflower oil

225g wholemeal self-raising flour (I used Allinson)

For the buttercream

100g butter (I used Stork)

200g golden icing sugar

1tbsp milk

Optional topping

A handful of walnuts 


1. Preheat the oven to 180C/fan 160C/gas mark 4 and grease and line a 20cm cake tin with baking parchment.

2. Using an electric whisk or by hand, beat the sugar and the oil together. Followed by beating in the eggs one at a time.

3. Fold in the flour followed by the grated carrots and mix gently until combined. Spoon the mixture into the prepared baking tin.

4. Bake in the oven for 40 minutes until golden (mine took 10 minutes longer). A skewer inserted into the middle of the cake should come out clean.

5. Allow the cake to cool in the tin for 10 minutes. Then turn out onto a wire rack and allow to cool completely before decorating.

6. Beat together the butter, icing sugar and milk until smooth. Using a palette knife spread the buttercream over the top of the cake. Finish with a scatter of walnuts over the cake.

Wholemeal Carrot Cake

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